Preheat oven 350F and grease an 8 inch square baking dish.
Place all topping ingredients in a small bowl and mix together with fingers until coarse crumbs form. Place in freezer until ready to use.
For the cake, in a large bowl cream together butter and sugar until light and fluffy (I ised stand mixer). Beat in the egg. Add pumpkin, yogurt and vanilla and beat again.
In a medium bowl sift together flour, baking powder, baking soda, salt and spices. Add the dry ingredients to the wet and mix until just incorporated. (Be careful not to overmix.) Gently fold in cranberries.
Pour batter into prepared baking dish and top with streusel topping evenly. Bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center. Allow to cool in pan on wire rack for 15 minutes before serving.
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/11/11/cranberry-pumpkin-coffee-cake/